Systems and methods for providing a food product with additives

ABSTRACT

A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.

This application is a continuation of U.S. application Ser. No.13/251,010, filed Sep. 30, 2011, now U.S. Pat. No. 10,136,656,” after“Sep. 30, 2011, which claims the benefit of U.S. Provisional ApplicationNo. 61/389,032, filed Oct. 1, 2010, both of which are hereby expresslyincorporated by reference in their entirety for all purposes. Thisapplication is a continuation-in-part of U.S. application Ser. No.12/544,857, filed Aug. 20, 2009, now U.S. Pat. No. 8,945,643,” after“Aug. 20, 2009, which claims the benefit of U.S. Provisional ApplicationNo. 61/090,778, filed Aug. 21, 2008, both of which are hereby expresslyincorporated by reference in their entirety for all purposes.

BACKGROUND

The present disclosure generally relates to systems and methods forproviding a food product and/or food product casing with additives, andmore specifically, to systems and methods for adding functionaladditives such as smoke and/or color additives to a food product and/orfood product casing in-line (e.g., as part of a continuous flow process)during a stuffing process for the food product.

SUMMARY

One embodiment relates to a method of making a food product, the methodcomprising providing a food component; providing a casing material inthe form of a sheet material; applying an additive to a surface of thecasing material; forming a casing by forming the casing material into atubular shape; and stuffing the food component into the casing such thatat least a portion of the additive is transferred to the food componentand is consumable with the food component. Alternatively, the casing maybe formed prior to application of the additive to the casing material.

Another embodiment relates to a food product comprising a first extrudedcomponent; a second extruded component co-extruded over the firstcomponent, the second component comprising a meat component and anadditive; and a casing provided over the second component; wherein theadditive comprises at least one of a flavoring, a seasoning, and acoloring.

Another embodiment relates to an apparatus for delivering an additive toa food product, the apparatus comprising an extrusion device configuredto extrude at least one food product, the food product configured to bereceived within a casing; and an additive delivery device configured todeliver an additive to the casing and/or the food component in acontinuous manner while the food component is received within thecasing.

Another embodiment relates to a method of making a food product, themethod comprising providing a casing material; extruding a foodcomponent such that the food component is received within the casingmaterial; and applying an additive to a surface of the casing materialin a continuous manner as the food component is received within thecasing material; wherein at least a portion of the additive istransferred from the casing material to the food component after thefood component is received within the casing material and is consumablewith the food component.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is an illustration of a food product according to an exemplaryembodiment.

FIG. 2 is schematic representation of an apparatus usable in making foodproducts such as the food product of FIG. 1 according to an exemplaryembodiment.

FIG. 3 is a perspective view of an apparatus usable in making foodproducts such as the food product of FIG. 1 according to anotherexemplary embodiment.

FIG. 4 is an illustration of a food product according to anotherexemplary embodiment.

FIG. 5 is an illustration of a sheet of film in a rolled form accordingto an exemplary embodiment.

FIG. 6 is a cross-section schematic view of a tubular casing formed froma roll of film and sealed according to an exemplary embodiment.

FIG. 7 is a cross-section schematic view of a tubular casing formed froma roll of film and sealed according to another exemplary embodiment.

FIG. 8 is a schematic representation of a system utilized in theproduction of a food product according to an exemplary embodiment.

FIG. 9 is a cross-section schematic view of a tubular casing having anadditive applied to a surface of the casing according to an exemplaryembodiment.

FIG. 10A is a schematic representation of a printing or rolling processaccording to an exemplary embodiment.

FIG. 10B is a schematic representation of a printing or rolling processaccording to another exemplary embodiment.

FIG. 11 is a schematic representation of a printing or rolling processaccording to an exemplary embodiment.

FIG. 12 is a schematic representation of a printing or rolling processaccording to an exemplary embodiment.

FIG. 13 is a schematic representation of a printing or rolling processaccording to an exemplary embodiment.

FIG. 14 is a schematic representation of a spray process according to anexemplary embodiment.

FIG. 15 is a schematic representation of a spray process according toanother exemplary embodiment.

FIG. 16 is a schematic representation of a sifting or metering processaccording to an exemplary embodiment.

FIG. 17 is a schematic representation of a corona treatment processaccording to an exemplary embodiment.

FIG. 18 is a table illustrating various film properties, applicationtechniques, and additive properties according to various exemplaryembodiments.

FIG. 19 is a perspective view of a device usable to produce foodproducts according to an exemplary embodiment.

FIG. 20 is a cross-sectional view of the device of FIG. 19 taken alongcross-section line according to an exemplary embodiment.

FIG. 21 is a cross-sectional view of a device usable to produce foodproducts according to an exemplary embodiment.

FIG. 22 is a schematic representation of a lamination process accordingto an exemplary embodiment.

DETAILED DESCRIPTION

General Overview

Before proceeding to the detailed description of the exemplaryembodiments, several comments can be made about the generalapplicability of and the scope thereof. As used in this disclosure,“food product” includes whole, ground, blended, and/or emulsifiedproducts (e.g., protein-based products) such as meat, non-meats, etc.that may take a variety of forms, such as links, rings, or logs (e.g.,sausage, bratwurst, hot dogs, wieners, meatloaf, lunch meats, salamietc.), and that may be provided with an outer casing, or packaging(e.g., a film or wrap).

Various embodiments disclosed herein illustrate systems and methods fordelivering an additive to a food product. More specifically, varioussystems and methods are illustrated where an additive is provided aspart of a thin layer of meat emulsion or similar product that isco-extruded with an inner core or base material of food product, and acasing (e.g., a plastic or fibrous casing) is applied to the outside ofthe food product. In other embodiments, a roll of film (e.g., sheetstock) is formed into a casing material, and an additive is applied tothe film “in-line” (e.g., either before or after the film is formed intothe casing) with a stuffing process where a food component is stuffedinto the casing. In one embodiment, the additive is delivered after afilm is formed into a tubular casing. In other embodiments, the additivemay be applied to the film prior to forming the film into a tubularcasing.

Referring to FIG. 1, a food product 110 is shown according to anexemplary embodiment. Food product 110 includes a base, or first,component 112 (e.g., a core or inner component, etc.), a second, orouter, component 115 (e.g., a carrier component, etc.), and a casing 114(e.g., a plastic or fibrous casing, a permeable or non-permeable casing,etc.). Second component 115 may include an additive 118 (e.g.,flavoring, seasoning, coloring, anti-microbial, etc.) provided inliquid, solid, and/or semi-solid form.

First component 112 may be any of a variety of food components (e.g.,meat, soy, or other protein, etc.) The meat may be emulsified meat,whole muscle meat components, ground meat, or other meat variations.First component 112 may be in the shape of an elongated mass (e.g., alog, loaf, segment, link, etc.) and may be configured to be sold wholeor in sliced form.

Second component 115 may be a protein or meat-based component, and mayinclude one or more additives 118. Alternatively, second component 115may be a fat component, sticky liquid, etc. Additives 118 may beprovided as a solid (e.g., particulate, powder, etc.), semi-solid (e.g.,paste, etc.) or liquid and may include flavorings, seasonings,colorings, anti-microbial agents, liquid smoke (e.g., condensed naturalsmoke, etc.), colorings/flavorings, and the like. In one embodiment,second component 115 comprises a ground meat that is blended with color,smoke, seasonings, etc. Other types of additives 118 may be used withsecond component 115 according to various exemplary embodiments. In someembodiments, second component 115 is a thin meat-based layer configuredto act as a carrier for additive 118 and to substantially surround firstfood product 112. In some embodiments, first and second components 112,115 may be generally concentric. In other embodiments, first component112 may be “offset” relative to the center of second component 115.

Additives 118 may be mixed into second component 115 prior toco-extruding food product 110. For example, additive 118 may be mixedwith second component 115 in a blender or similar suitable mixing device124 prior to directing second component 115 into an extrusion devicesuch as device 130 shown in FIG. 2.

According to an exemplary embodiment, food product 110 may be producedusing a co-extrusion device such as device 130 shown in FIG. 2. Firstcomponent 112 may be pumped from a blender 122 to an inner supply tube117. An outer supply tube 119 is provided about inner supply tube 117 toform an annular supply tube 126 extending longitudinally between innersupply tube 117 and outer supply tube 119. Second component 115 ispumped from a blender 124 to annular supply tube 126. A casing 114 maybe provided (e.g., shirred, or alternatively formed around a horn asshown in FIG. 3) about outer supply tube 119, such that as firstcomponent 112 exits inner supply tube 117 and second component 115 exitsannular supply tube 126, casing 114 is pushed off of outer supply tube119 and receives first and second components 112, 115 as they exitdevice 130.

According to various alternative embodiments, rather than casing 114being provided as a shirred casing on outer tube 119, casing 114 may beformed from a sheet of material or film such as film 113 as shown withdevice 140 illustrated in FIG. 3. As shown in FIG. 3, film 113 issupplied on a roll 128 and then transferred via a number of intermediaterollers 129 to a forming shoulder 132. Forming shoulder 132 forms thetubular shape of the casing, after which the edges of the film may besealed together at a sealing device 123 (e.g., using any suitablemethod, including those discussed with respect to FIGS. 6-7) to formcasing 114. Individual food products 110 may then be cut and clipped atdevice 125.

Referring now to FIG. 4, a food product 10 is shown according to anexemplary embodiment and includes a food component 12 (e.g., a meat ornon-meat based food component or dough, etc.) provided within a casing14 (e.g., a film or barrier film, packaging, wrapper, etc.). The ends ofcasing 14 may be sealed (e.g., tied, sealed, etc.) at seal portions 16to retain food component 12 within casing 14. An additive 18 (e.g., acoating, etc.) is provided between food component 12 and casing 14(e.g., on an inner surface of casing 14) such that at least a portion ofadditive 18 is transferred to the surface and/or absorbed into theinterior of food component 12. Casing 14 may or may not remain on foodcomponent 12 for the sale to and/or consumption of food product 10 byconsumers. Food product 10 may be similar to and share many features offood product 110, except that additive 18 is applied to a surface of thecasing and/or component 12 rather than as part of a co-extruded thinlayer of meat. Food product 10 may be water and/or oven cooked, and maybe water and/or brine chilled at one or more stages during theproduction of food product 10.

In one embodiment, food component 12 may be any of a variety of foodtypes, including meat-based food components, non-meat-based foodcomponents, a combination thereof, etc. In some embodiments, foodcomponent 12 may have a consistency such that it may be “stuffed” orextruded into casing 14. Food component 112 shown in FIGS. 1-2 may shareany or all of the features of food component 12.

Casing

In one embodiment, casing 14 may be made from a plastic or polymer filmsuch as a polyester, polyamide, polyolefin, and the like. According tovarious other embodiments, casing 14 may be a cellulose material, acollagen material, a natural material, a fibrous material, a combinationof plastic, polymer, or other casing materials, etc. Casing 14 may actas a “barrier” (e.g., a water barrier, gas barrier, etc.) between foodcomponent 12 and the exterior environment. Casing 14 may also bepermeable to allow the transfer of water, gas, etc. between foodcomponent 12 and the exterior environment. In other embodiments, casing14 may be a hydrophilic (e.g., tending to absorb and/or attract moisturefrom the surroundings) and/or a hydrophobic (e.g., tending to repeland/or not absorb moisture from the surroundings) material. Casing 14may be formed from flat stock of film material (e.g., using the PolyclipTSA 120 in combination with the ICA 8700 clipping unit). Casing 14 mayalso be provided in a tubular and/or shined form. Casing 114 shown inFIGS. 1-2 may share any or all of the features of casing 14.

Additive

In various embodiments, additive 18 (e.g., seasoning, flavoring, spice,coloring, smoke, particulate, aroma, antimicrobial agent, fruit stuffs,vegetative blend, dough, meats, non-meats, slurry of liquid carryingother components, combinations thereof, etc.) may include a liquid, asolid, a paste, a film, or any combination thereof. In some embodiments,additive 18 may include a carrier configured to carry one or morespices, flavorings, etc. For example, additive 18 may be, or include athickened and/or “sticky” liquid produced through use of one or morethickeners such as starches, gums, solid thickeners, hydrocolloids,fats, oils, polymers, proteins, formation of an emulsion, etc., suchthat when applied to a surface of casing 14 the additive tends to“stick” or adhere to the surface of the casing. The thickeners mayprovide a higher melting point for the additive coating and/or “enrobe”the additive within the coating to delay release of the additive to thefood component. In some embodiments, additive 18 may be a solid materialsuch as a dry powder (e.g., a dry seasoning mixture, etc.). In yet otherembodiments, additive 18 may be provided on or as part of a filmmaterial such that the additive and/or the film may be applied to foodcomponent 12 or casing 14. For example, a starch may be used to providea film material containing smoke, color, etc.

According to various embodiments, additive 18 may include one or more ofa liquid smoke flavoring, a color additive, one or more food spices orother flavorings, etc. In other embodiments, a liquid smoke and/orcoloring additive may be mixed with a food grade shellac or otherthickener to improve adhesion of the additive to the casing material.Additives 18 and 118 may share some or all of the same features.

Food Product Production

Referring now to the FIGURES generally, an overview of one or moreexemplary processes for producing a food product will be discussed. Somefood products are manufactured by stuffing a food component such as foodcomponent 12 (e.g., a meat or soy dough) into a casing such as casing 14formed from a film such as barrier film 13. Casing 14 may be provided toa manufacturing cell as a previously-formed tubular casing, or providedto the manufacturing cell as a flat sheet of film that is formed into atubular shape just before the dough is stuffed. A roll of film 13 isshown in FIG. 5 according to an exemplary embodiment.

As shown in FIG. 5, when casing 14 is converted or formed from a flatsheet at the manufacturing cell, barrier film 13 is supplied as a rollof the barrier film. The flat sheet of film 13 is unrolled from the rolland formed into a round or tubular casing by bringing together andbonding the outer edges (e.g., by a heat seal, an adhesive tape, etc.)of film 13. For example, FIG. 6 shows an exemplary embodiment of acasing formed from a flat sheet of film by utilizing a separate tapeand/or adhesive 15 to seal casing 14 into a tubular form. FIG. 7 showsan exemplary embodiment of a casing formed by overlapping and sealingopposite edges of a film. The edges may be sealed together using anysuitable means, including heat sealing, tape, adhesives, and/or acombination thereof.

Referring to FIG. 8, a schematic representation of an exemplaryembodiment of a system 50 for implementing the process of forming atubular plastic sheet or casing just before being stuffed with a foodcomponent is shown. As shown in FIG. 8, film 13 is supplied on a roll 28and then transferred via a number of intermediate rollers 32 to aforming shoulder 34. The forming shoulder 34 forms the tubular shape ofthe casing, after which the edges of the film may be sealed together(e.g., using any suitable method, including those discussed with respectto FIGS. 6-7) to form the casing. Once the tubular shape of the casingis formed, the casing may be stuffed with a food component that travelsthrough a stuffing horn (e.g., a pipe, tube, etc. as shown e.g., inFIGS. 19-21), and individual food products may be cut and sealed fromthe continuous length of casing utilizing a sealing device 23 and acutting/clipping device 25. As shown in FIG. 8, according to someembodiments, film 13 may be drawn from roll 28 to form casing 14 as foodproducts 10 are produced (e.g., continuously). According to otherembodiments, casing 14 may be preformed and “shirred” (e.g., bunchedtogether, etc.) on, for example, the outer surface of a stuffing hornthrough which a dough component is passing, such that as the dough exitsfrom the interior of the stuffing horn the casing is pushed off of theexterior of the stuffing horn.

In some embodiments, additive 18 may be applied to casing 14 generallyuniformly or in a manner such that the exterior of the food componenthas a generally uniform appearance, while in other embodiments, additive18 may be applied to casing 14 generally non-uniformly or in a mannersuch that the exterior of the food component may be non-uniform,blotchy, or otherwise uneven in appearance, which may provide a morenatural or otherwise preferred appearance to the food component.

In some embodiments, additive 18 may be provided on a surface of casing14 at one or more points during the process shown in FIG. 8 using any ofthe additive application devices or methods discussed herein. Forexample, additive 18 may be applied to a surface of the roll of barrierfilm 13 with the intent of the additive being transferred to foodcomponent 12 when encased by casing 14. In some embodiments, additive 18is applied to the film/casing “in-line” during the manufacturing process(e.g., as part of a continuous production process) at a point betweenunrolling film 13 from a supply roll 28 and stuffing the food componentinto the tubular casing. For example, in one embodiment, additive 18 isapplied after formation of casing 14 and prior to stuffing foodcomponent into casing 14. Such an “in-line” continuous technique mayprovide various benefits over more traditional approaches, whereproviding multiple or different additives for different food productsmay require changing the supply rolls of barrier film for each product.Such traditional approaches typically require a large inventory ofsupply rolls and significant labor effort to change over rolls of filmfor each product line. Furthermore, significant cost savings may berealized by delivering additives in an “in-line” fashion to flat films,rather than having to purchase casings impregnated with desiredadditives.

As such, various embodiments disclosed herein are directed to a systemand method for applying an additive to a food product casing when thecasing is formed at the manufacturing cell (e.g., continuously, or“in-line” with the processing at the manufacturing cell). For example,as discussed above, additive 18 may be applied to film 13 afterunwinding the film from the supply roll and before food component 12 isintroduced into casing 14. According to various alternative embodiments,additive 18 may be applied to the film/casing via spraying, coating,brushing, or the like, as discussed in greater detail below. Theadditive is applied to the surface of the film that is in contact withthe food component, and the additive “sticks” or adheres to the film bya glue, starch, gum, electro static charge, surface tension, pressure,or any of a variety of other techniques, as discussed in greater detailbelow. According to various alternative embodiments, the additive may bedelivered in a single step or in multiple steps (e.g., application of anadhesive to the film, then application of the additive to the adhesive).The process of applying or incorporating an additive into a food productis discussed in greater detail below. In some embodiments, an additivemay be provided by way of a co-extrusion process as described withrespect to FIG. 2. For example, as additive and/or carrier material maybe co-extruded over the top of a base food product. The additive and/orcarrier may include any combination of the additive and carriermaterials disclosed herein.

Techniques for Adding Additive to Casing:

According to various embodiments, additive 18 may be delivered to casing14 and/or food component 12 using a variety of methods, including rollor rotary printing, spraying, brushing, sifting, laminating, using oneor more of a variety of adhesives, and the like. Various exemplaryembodiments illustrating application of an additive to a surface of acasing and/or food component are discussed below in greater detail. Thevarious methods disclosed herein facilitate application of the additiveto the food product/casing, release of the additive from the casing,transfer of the additive from the casing to the food product duringcooking of the food product (and not, for example, prior to cooking),and/or transfer of the additive to only the outer portion of the foodproduct.

In some embodiments, additive 18 may be applied to film 13 using a roll,rotary, or other printing process. For example, in one embodiment, agravure printing process 40 using one or more rollers 42, 44 may beutilized, as shown in FIG. 10A according to an exemplary embodiment.Alternatively, a flexographic roll printing process 48 using rollers 52may be utilized, as shown in FIG. 10B according to an exemplaryembodiment. Generally, in rotary printing a cylinder picks up ink (e.g.additive coating) from a fountain, the ink is set to a specificthickness on a roller, and the ink is transferred to the film. A blade36 may be used to control the thickness of the additive coating. Varioustypes of roller systems may be utilized, including a single roll system56 (FIG. 11), a two roll direct system 58 (FIG. 12), or a three rolloffset system 60 (FIG. 13). Other types of roller/printing systems maybe used according to various other exemplary embodiments.

In some embodiments, additive 18 may be applied to film 13 and/or foodcomponent 12 using a spray process. For example, a variety of spraydevices with varying nozzle types may be utilized (e.g., a flat spraynozzle, an air atomizing nozzle, ultra-sonic nozzle, rotary atomizationapplicator, etc.) as shown in FIGS. 14-15. FIG. 14 shows a spray device62 configured to provide additive 18 to a casing material in a flatspray. FIG. 15 shows a spray device 64 (e.g., an atomizer) configured toprovide a generally circular spray pattern 66. The sprayer may beoriented such that an annular spray pattern is provided on an innersurface of a tubular casing. Additive 18 may comprise a quick dryingliquid that is configured to at least partially dry and provide asubstantially dry and/or tacky additive layer on the surface of casing14 after spraying and prior to casing 14 receiving the food component.In yet further embodiments, in order to maintain the stability of aliquid additive (e.g., a thickened liquid), the liquid additive may bemaintained at a relatively hot temperature and subsequently sprayed in arelatively cold temperature environment. In some embodiments, additive18 is sprayed on prior to or during stuffing of the food product intothe casing, while in other embodiments, additive 18 may be sprayed onafter the casing is removed.

In some embodiments, additive 18 may be applied to film 13 and/or foodcomponent 12 using a brush process (e.g., utilizing a conventional paintbrush, utilizing an automated brush application system, etc.).Alternatively, additive 18 may be applied using a flood coating process(e.g., FIG. 21), wherein the casing may be formed in a tubular shape andfilled with and/or dipped in a bath of liquid additive. The thickness ofthe resulting additive coating is controlled to provide proper adhesionand to minimize smearing.

In some embodiment, additive 18 may be applied to film 13 and/or foodcomponent 12 using a sifting or metering process such that, for example,powdered materials (e.g., powdered seasonings, spices, etc.) maybesifted onto the film. FIG. 16 shows an exemplary embodiment of a device70 that may be utilized to sift additive materials 18 onto a film suchas film 13. In some embodiments, an adhesive may first be applied to thefilm and/or a charged film may be used, to improve the adherence of thesifted additive to the film.

In some embodiments, additive 18 may be applied to film 13 using one ormore lamination processes. For example, in some embodiments (see FIG.22), additive 18 may be provided on a film material 74 (e.g., anadditive film), and the film 13 and the additive film may be laminatedtogether using a lamination device 72 and/or a food-grade adhesive,heat, and/or other suitable methods. The additive film may be producedusing any suitable process, including casting, extrusion, and the like.

According to various alternative embodiments, the various methods ofapplying additive 18 using the various additive application devicesdiscussed herein may be used at different stages of production of foodproducts such as food product 10. For example, according to oneembodiment, the additive may be applied to the casing after a film istaken off the supply roll, but before or as the resulting casing isstuffed with a food component. The additive may be applied before and/orafter the film is formed into a tubular shape of the casing. In otherembodiments, the additive may be applied immediately prior to thestuffing step.

In some embodiments, a shellac may be applied to the casing (e.g., via acoating, spraying, brushing, or other process), and dry powder smokeadditive applied (e.g., sifted, etc.) to the layer of shellac. In otherembodiments, an additive liquid is sprayed onto the casing (e.g., a lowto medium viscosity liquid), or alternatively, a flood coat includingthe additive may be applied (e.g., in a metered fashion to limit coatingthickness) to the casing. A shellac may also be mixed with the additivesand/or other components to make a sticky liquid that may be applied tothe casing.

Film Properties and Composition:

According to various embodiments, prior to receiving additive 18, film13 and/or casing 14 (or in some embodiments, casing 114) may be preparedusing one or more of a variety of techniques. In general, the techniquesare intended to facilitate initial adhesion of the additive to thesurface of the film, retention (at least partially) of the additive tothe film during stuffing of the food component into the casing, andsubsequent transfer of at least some of the additive from the surface ofthe casing to the food component prior to consumption of the foodproduct by consumers. Various methods for preparing a film and/or casingfor receipt of an additive are discussed below. It should be noted thatother methods may be utilized that are not specifically disclosedherein.

In some embodiments, a surface treatment such as a corona or air plasmatreatment may be utilized to prepare the casing surface. A coronatreatment may be utilized that improves the bonding characteristics ofthe film (e.g., increases the surface energy of the film so that it ismeasurably higher than the additive being applied to the film). FIG. 17illustrates the benefits of utilizing a corona device 80 on the surfaceof film 13 to promote adhesion to the surface of the film. During thecorona treatment, electrons are accelerated into the surface of the film(e.g., a plastic), causing the long molecular chains to rupture, therebyproducing a multiplicity of open valences. The ozone from the dischargecreates an oxygenation, which in turn forms new carbonyl groups withhigher surface energy.

In some embodiments, a scoring, scuffing, and/or similar treatment maybe utilized to prepare the surface of the casing. For example, device 80shown in FIG. 17 may be or include a laser device that may be utilizedto provide laser perforations, scores, or the like in the film 13/casing14. In other embodiments, an abrasive may be used to roughen and improvethe adhesive properties of the film/casing. In some embodiments, suchsurface treatments may modify the surface properties to also enablewetting of the film.

In some embodiments, an adhesive may be utilized to improve adhesion ofthe additive to the film/casing. For example, a food-safe adhesivematerial may be utilized to provide “stickiness” to the surface of thecasing.

In some embodiments, a primer layer may be applied to the surface of thefilm/casing using one or more of the devices shown herein or othersuitable devices. For example, in some embodiments, a non-woven orwoven, cellulose primer layer may be laminated or adhered to the film.In other embodiments, a liquid primer may be sprayed, rolled, etc. ontothe film. These primer layers may be utilized to adhere to and/or absorban additive such as a color, smoke, or other type of additive. In someembodiments, the primer layer may be laminated to the film (e.g., awater-barrier plastic film).

In some embodiments, the film may be charged to form a temporary bond ofthe additive to the surface of the casing. In some embodiments, the filmforming the casing may become charged as a result of rolling/unrollingthe film from one or more rollers and/or passing the film over variousrollers. In other embodiments, a dedicated charging system may beutilized. According to an exemplary embodiment, a no slipagent/anti-stat is used in manufacture of the film to decrease theamount of static discharge created by rolling/un-rolling/converting thefilm. When trying to generate a static charge, use of ano-slip/anti-stat may be omitted.

Referring to FIG. 18, a table of film properties and correspondingapplication techniques that may be used in delivering various types ofadditives (e.g., liquids, solids, films, etc.) to food products is shownaccording to an exemplary embodiment. It should be noted that theinformation shown in FIG. 18 is not exhaustive or limiting, andcombinations of film properties and application techniques for variousadditives not identified in the table may be utilized according to anyof the embodiments disclosed herein.

Other Features and Embodiments

Referring now to FIGS. 19-20, a portion of a system for applying anadditive to a casing and/or food component is shown according to anexemplary embodiment. As shown in FIGS. 19-20, food component 12 passesthrough a stuffing horn 17. Stuffing horn 17 is a generally tubularmember. An additive supply tube 19 is provided generally concentricallyabout stuffing horn 17. As shown in FIGS. 19-20, additive supply tube 19is sized such that there is a gap between the outside surface ofstuffing horn 17 and the inside surface of the additive supply tube 19along some or all of stuffing horn 17. A channel or other feature 20 maybe provided at a first end of supply tube 19 to introduce additive 18into supply tube 19 such that additive 18 substantially surrounds thecircumference of stuffing horn 17. A pump may be used to supply theadditive to supply tube 19. Casing 14 is provided to the outside ofsupply tube 19. In some embodiments, a casing storage zone 22 and atension zone 27 may be provided along a portion of the length ofstuffing horn 17. In some embodiments, the casing in zone 22 may beshined. Tension zone 27 may be formed in a variety of ways, includingtension being generated via a vacuum created between the casing and thestuffing horn, by a ring applying pressure on the outside of the casing.A second end of supply tube 19 may be provided with an outlet portion 24where the outer diameter of supply tube 19 increases to the diameter ofthe casing as supply tube 19 reaches the end of stuffing horn 17. Anannular gasket or seal 26 extends radially from stuffing horn 17 to sealthe outlet portion 24 of supply tube 19.

As food component 12 is pushed through the stuffing horn, food component12 exerts pressure on the casing, pushing the casing forward. As thecasing is drawn forward, the casing exerts pressure on annular gasket 26(e.g., portion 33). In some embodiments, additive 18 may be pumpedthrough supply tube 19 using a pump device (not shown). Gasket 26 isformed such that the upper, or outer portion 33 of gasket 26 (e.g., theportion farthest away from the stuffing horn) tends to flex outward fromoutlet portion 24 of supply tube 19, such that gasket 26 flexes andpermits additive 18 to be pumped out of supply tube 19 and onto theinner surface of casing 14 as casing 14 moves beyond theenlarged-diameter outlet portion 24 of supply tube 19. As shown in FIG.20, gasket 26 may extend beyond the perimeter of outlet portion 24 andcasing 14, such that when gasket 26 is flexed, gasket 26 tends to actlike a “putty knife” to apply (e.g., smear, etc.) additive 18 onto theinner surface of casing 14. As food component 12 leaves stuffing horn17, food component 12 tends to expand radially outward toward casing 14,such that food component 12 also comes in contact with additive 18. Asan alternative or in addition to utilizing a gasket, the stuffing hornmay gradually increase in diameter to substantially meet additive supplytube 19, leaving a small orifice for the additive to exit and be smearedonto the interior of the casing (e.g., such that the stuffing horn andadditive supply tubes are both cone shaped at the exit area). In someembodiments, the stuffing horn and additive supply tube may beconfigured such that the outlet for the additive is adjustable in size.For example, the outlet portion of the stuffing horn and the outletportion of the additive supply tube may be moveable relative to eachother to adjust the size of the outlet for the additive.

In some embodiments, a food product travels through the stuffing horn,and an additive is supplied to the additive supply tube. A gasket orseal 26 provided at the outlet portion 24 applies the additive to thecasing. The gasket may act like a putty knife to “smear” the additive onthe inside of the casing. It should be noted that the components shownin FIGS. 19-20 are for illustrative purposes only, and the size andshape of the components may be varied to suit a particular application.Furthermore, one or more of the features illustrated may be utilized incombination with a system such as that shown and illustrated in FIG. 2herein. All such combinations of features are to be understood to bewithin the scope of the present disclosure.

Referring to FIG. 21, a portion of a device for applying an additive toa casing and/or food component is shown according to another exemplaryembodiment. As shown in FIG. 21, stuffing horn 17 may have a “U”-shape,and casing 14 may extend about stuffing horn 17 along the U-shape ofstuffing horn 17. Additive 18 is introduced between stuffing horn 17 andcasing 14. Additive 18 may be provided as part of a fluid (e.g., aliquid, paste, etc.), such that additive 18 tends to settle toward thebottom of the U-shape (e.g., such that the additive extends up to lineA-A shown in FIG. 18). A ring 31 (e.g., a metering device, etc.) may beprovided to control the amount of additive applied to casing 14. In thisway, the system shown in FIG. 21 acts such that a desired level ofadditive 18 may be maintained. Stuffing horn 17 remains stationary, andcasing 14 is pushed off stuffing horn 17 at an outlet portion 35. Ascasing 14 travels adjacent stuffing horn 17 (e.g., along the “U”),additive 18 coats the inside surface of casing 14, such that casing 14is appropriately coated with additive 18 when food component 12 isintroduced into casing 14 at outlet portion 35 shown in FIG. 21.

Because the system in FIG. 21 may rely on gravity to maintain additive18 at the proper level, the system may be operable without the use of aseparate pump to force additive 18 along stuffing horn 17 and ontocasing 14. Rather, a pump may be used to provide additive 18 to the areabetween stuffing horn 17 and casing 14.

It should be noted that a wide variety of stuffing horn/additive supplytube sizes, casing types and sizes, and additive types may be utilizedin connection with the embodiments shown herein. Furthermore, whilevarious embodiments disclosed herein relate to applying an additive to acasing, into which a food component is then introduced, in variousalternative embodiments, the additive may be applied to a food component(e.g., an outside edge of a meat based food component, within a thinlayer of meat carrier, etc.), which in turn makes contact with thecasing. Further yet, in other embodiments an additive may be mixed witha thin meat layer that is co-extruded with an inner layer (e.g., a meator other layer) and provided within an outer casing.

It should be noted that the various food product techniques, additiveapplication techniques, film properties, and other features disclosedherein may be combined in a variety of ways to arrive at desired foodproduction system and/or food product.

For example, in one embodiment, first and second food products may beco-extruded within an outer casing, and the second food product maycomprises an additive such as seasoning, flavoring, coloring, and thelike.

In another embodiment, a food product may be extruded through a stuffinghorn and received within an outer casing. An additive may be applied toan inner surface of the casing prior to the casing receiving the foodproduct. The additive may be applied to the casing such that theadditive tends to not smear as the food product is introduced into thecasing, and at least some of the additive is subsequently transferred tothe food product.

In some embodiments, a system for making a food product includes meansfor providing a food component, means for providing a casing material,means for applying an additive to the casing material; and means forintroducing the food component into the casing material such that atleast some of the additive is transferred to the food component.

Another embodiment relates to an apparatus for delivering an additive toa food product, the apparatus comprising a stuffing horn; a casingconfigured to receive a food component from the stuffing horn; and anadditive delivery device configured to deliver an additive to the casingand/or the food component, the additive delivery device comprising asupply tube extending about and being generally concentric with thestuffing horn; and a gasket provided at an outlet portion of the supplytube, the gasket being flexible to apply the additive to an innersurface of the casing and/or the outer surface of the food component.

Another embodiment relates to an apparatus for delivering an additive toa food product, the apparatus comprising a U-shaped stuffing horn; acasing provided on the stuffing horn over at least a portion of theU-shape; an additive provided between the stuffing horn and the casingalong at least a portion of the U-shape; wherein a food component isintroduced into the casing from the stuffing horn, and wherein an innersurface of the casing is at least partially coated with the additiveprior to the food component being introduced into the casing.

It should be noted that the systems and methods for delivering anadditive shown and described herein may provide reduction of smearing ofthe smoke/color during or other additive stuffing (which may lead tounacceptable product), improved retention of additive, improved transferof additive properties (e.g., smoke, color, etc.) to meat duringprocessing (which results in consistent coverage and an intensitysimilar to that of traditional methods), improved adhesion to the meat,and retention of film water barrier properties (e.g. no visible holes,punctures, wear, etc.).

Furthermore, the various systems and methods may increase the choiceswith respect to vendors of casing material, reduce casing costs, reducethe need for dedicated sealing tapes, reduce inventory, and reduce thephysical size of the film rolls (e.g., resulting from a reducedthickness film that in turn results in a reduced thickness roll).

It is important to note that the construction and arrangement of theelements of the systems and methods as shown in the exemplaryembodiments are illustrative only. Although only a few embodiments havebeen described in detail in this disclosure, those skilled in the artwho review this disclosure will readily appreciate that manymodifications are possible (e.g., variations in sizes, dimensions,structures, shapes and proportions of the various elements, values ofparameters, mounting arrangements, materials, colors, orientations,etc.) without materially departing from the novel teachings andadvantages of the subject matter recited in the embodiments.Accordingly, all such modifications are intended to be included withinthe scope of the present disclosure as defined in the appended claims.The order or sequence of any process or method steps may be varied orre-sequenced according to alternative embodiments.

Other substitutions, modifications, changes, and/or omissions may bemade in the design, operating conditions, and arrangement of theexemplary embodiments without departing from the spirit of the presentdisclosure.

What is claimed is:
 1. A method of making a food product, the methodcomprising: providing a casing material; extruding a food component suchthat the food component is received within the casing material; andapplying an additive to a surface of the casing material in an in-linemanner as the food component is being received within the casingmaterial; wherein at least a portion of the additive is transferred fromthe casing material to the food component after the food component isreceived within the casing material and the portion is absorbed into andconsumable with the food component; wherein the additive is applied tothe surface of the casing material in liquid form, the method furthercomprising: maintaining the additive at a first temperature; applyingthe additive to the surface of the casing at a second temperature, thesecond temperature being cooler than the first temperature.